Week #6

Week #6 2018

  • Salad mix or head lettuce
  • BEETS !!! we are so excited they are here, eat the beet, eat the greens – this is two for one.
  • Garlic scapes (curls) a spring time favorite – this is the start of the flower of the garlic, see recipes below or just throw them on the grill with olive oil, salt and pepper.
  • Kale or chard
  • Kohlrabi – like the broccoli stem, super sweet, make a slaw or peel and eat raw
  • Chinese broccoli – eat the stems, flowers, leaves, so delicious
  • Shallots
  • Sugar snap peas!! Garden candy, more to come


We are so excited to welcome two favorites to the list of veggies this week! The first Sugar snap peas, and the long awaited beets. This means it is time to consider lending a hand on the farm. We have a lot of harvesting to do with sugar snap peas and your help makes that work go faster. We harvest Sundays 7:00 – 11:30 and Wednesdays 7:30 – 11:30. We expect helpers to show up at the start of harvest and plan to stay until it is completed. Of course there are circumstances when that is not possible so just let us know. We welcome older kiddos and younger ones are welcome as long as there is a dedicated adult to hang out with them while the other adult actually helps harvest. You are not required to help harvest. We offer this opportunity to get your hands in the dirt and see what it is like to feed over 100 families! We appreciate your help and count on it to get the work of harvest (or weeding) done. It is best for us if you sign up so we know we can count on you coming. You are always welcome to just show up as well. We hope that those who are able will sign up at least twice during the season (now until end of October). Please come prepared to work, we recommend long pants a light long sleeved shirt, sun screen, hat and water.


We are in the home stretch of the main planting season. We have gotten in all the onions and shallots we have room for. We have planted celery, celeriac, cherry tomatoes, lettuce, scallions and pole beans. Today I hope to get the peppers in the greenhouse, the main season tomatoes in the field, the tomatillos out and more. Juvencio took down greenhouse #3 (he has been threatening to do so since March 2016 when the plastic tore off in a freak wind storm. It will be dedicated to winter squash in about 2 weeks! He has been a hoeing machine, working to clean up all the ornamental gardens and turn every space we have into productive land.


Maya helped me prune and weed the tomatoes in the hoop house. They look super, flowering already. Follow me on Instagram for your fill of farm photos: lyn_c_jacobs . We transplanted onions galore and she seeded all the winter squash, melons and pumpkins. She will be around this week and a bit of next week and then the senior project is done. It has been fun to have her and we wish her well at Georgetown this July.


What to look forward to: more sugar snap peas, carrots, new potatoes and zucchini, all very soon!a


Asian Style Grilled Tofu with Greens


Use tatsoi, mizuna, pea shoots, spinach or bok choi  or Chinese Broccoli for the greens


1 small carrot, chopped

½ cup prepared carrot juice

2 tablespoons white or yellow miso

2 tablespoons rice-wine vinegar

1 tablespoon canola oil (I would use olive oil)

1 tablespoon coarsely chopped ginger

½ teaspoon chopped garlic


Tofu and Greens

2 14 ounce firm tofu

2 tablespoons honey

2 tablespoons canola oil

2 tablespoons low sodium soy sauce

1 tablespoon black bean past

2 teaspoons minced garlic

10 ounces Asian greens or baby spinach


  1. To prepare dressing:  combine carrot, carrot juice, miso, vinegar, oil ginger and garlic in a blender or food processor; blend until smooth.  Transfer to a small bowl and set aside.
  2.  preheat grill to medium
  3. To prepare tofu:  Slice each tofu block crosswise into 5 slices; pat dry with paper towels.  Combine honey, oil, soy, black bean paste, garlic in a small bowl.  Spread half the marinade in a large baking dish and top with tofu slices.  Spread the remaining marinade over the tofu to cover completely.
  4. Oil the grill rack.  Grill the tofu until heated through, 2 to 3 minutes per side.  To serve toss greens with the dressing.  Divide among 6 plates and top with tofu.


for vinaigrette
1 1/2 tablespoons tarragon white-wine vinegar
1/4 teaspoon Dijon mustard
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 cup olive oil

For salad
2 medium beets (1 lb with greens; 14 oz without greens), stems trimmed to 2 inches
1 lb small new potatoes (about 1 inch in diameter) or fingerlings (1 to 1 1/2 inches long), scrubbed well
1 teaspoon olive oil
1/8 teaspoon salt
5 oz micro greens* such as baby Bibb, red-leaf, and oak-leaf lettuces and baby arugula, or mesclun (about 10 cups)
4 cups baby spinach (3 oz)
1/3 cup lovage* leaves, coarsely chopped
1/3 cup fresh chervil and/or dill leaves
1/3 cup fresh tarragon leaves
20 unsprayed organic nasturtium blossoms*
Make vinaigrette:
Whisk together vinegar, mustard, salt, and pepper. Add oil in a slow stream, whisking until emulsified.

Roast beets and potatoes:
Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.

Wrap beets individually in foil and roast on a baking sheet in upper third of oven until tender, 1 to 1 1/4 hours. Once beets have roasted for 30 minutes, toss potatoes with oil and salt in a small baking pan and roast in lower third of oven, shaking pan occasionally, until potatoes are tender, 25 to 30 minutes. Carefully unwrap beets and cool slightly, then slip off and discard skins.

Assemble salad:
Cut beets into 1/3-inch dice and put in a large salad bowl. Cut potatoes into 1/3-inch-thick slices and add to beets along with all greens and herbs. Add vinaigrette and toss gently to coat.

Sprinkle blossoms on top and serve immediately


2 tablespoons cider vinegar
1 teaspoon Dijon mustard (preferably whole-grain or coarse-grain)
1/4 teaspoon black pepper
3/4 teaspoon salt
5 tablespoons olive oil
1 lb onions (2 medium), quartered lengthwise, then cut crosswise into 1-inch pieces
2 (15-oz) cans small whole beets, drained and quartered (or halved if very small)

3 oz crumbled feta (1/2 cup)
1/4 cup pine nuts (1 oz), toasted and coarsely chopped
Whisk together vinegar, mustard, pepper, and 1/2 teaspoon salt in a large bowl, then add 3 tablespoons oil in a slow stream, whisking until combined well.

Cook onions with remaining 1/4 teaspoon salt in remaining 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden brown, 18 to 20 minutes. Add onions to dressing, then add beets and cheese, stirring gently to combine. Serve sprinkled with pine nuts.

September 2003

Garlic Scape Hummus

Posted by Carole Koch

Thanks to Kelly Long, Illinois Benedictine University Dietetic Intern, for sharing this recipe!

2 cans of chick peas (garbanzos) drained
1 cup sesame seeds or tahini
2 tablespoons olive oil
1/2 cup lemon juice
1/2 cup fresh chopped garlic scapes

Place the ingredients in a blender on high until a thick paste forms. Salt to taste.
Optional: add your favorite curry, to taste.

From www.dakotagarlic.com.

<< Garlic Scapes – A Springtime Treat | Main | Broccoli & Bean Salad >>


Garlic Curl Pesto

Use as a dip, pasta sauce, pizza topping (after thinning with more oil) or on bagels. Also delicious in scrambled eggs! Appropriate for breakfast, lunch, and dinner.


  • 1 bunch garlic curls (scapes)
  • 1/4 cup dry roasted peanuts or walnuts or pine nuts
  • 1/4 cup olive oil
  • 1/4 cup parmesan cheese


Chop garlic, puree in food processor or blender. Add nuts and puree. Add oil and cheese and puree.

Source: Adapted from Uncommon Fruits and Vegetables—A Common Sense Guide by Elizabeth Schneider






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